JURNAL ILMIAH PENELITIAN MAHASISWA
JURNAL ILMIAH PENELITIAN MAHASISWA Merupakan platform publikasi jurnal Karya suatu hasil penelitian orisinil atau tinjauan Pustaka yang ditulis oleh mahasiswa. Ruang lingkup karya yang diterbitkan mencakup Multidisiplin Ilmu diantaranya yaitu: Ilmu Sosial Humaniora, Pertanian, Kesehatan, Peternakan, perikanan, Politik, Pendidikan, Ilmu Teknik, Teknik Elektro dan Informatika, Desain Komunikasi Visual, Sistem Informasi, Ilmu Komunikasi, Agama, Teologi, Keperawatan, Kebidanan, Pengabdian, EBisnis, Komputer Akuntansi, Bahasa, Sastra, Seni, Manajemen, Ekonomi dan Akuntansi, Kewirausahaan dan Bisnis. Ekonomi: Ekonomi Publik, Ekonomi Internasional, Perbankan dan Lembaga Keuangan Ekonomi Pembangunan, Ekonomi Moneter, Ekonomi Keuangan. Manajemen bisnis dan perbankan: Manajemen keuangan dan kekayaan, Pemasaran, Manajemen Sumber Daya Manusia, Manajemen Strategis, Operasi, Kewirausahaan, Etika Perbankan, Operasi dan Manajemen Perbankan. Akuntansi: Akuntansi Sektor Publik, Perpajakan, Akuntansi Keuangan, Akuntansi Manajemen, Auditing, dan Sistem Informasi Akuntansi Jurnal ini terbit 1 tahun 6 kali (Februari, April, Juni, Agustus, Oktober, Desember)
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<![CDATA[Substitusi Tepung Ketan Hitam dengan Penambahan Serbuk Jahe pada Pembuatan Thin Brownies: Mutu Sensori dan Kesukaan Konsumen ]]>
<![CDATA[Qolbiyatun Nadhifah]]>;
<![CDATA[Any Sutiadiningsih]]>;
<![CDATA[Ila Huda P. Dewi]]>;
<![CDATA[Qorry' Aina]]>
<![CDATA[ JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus ]]>
Publisher : <![CDATA[Kampus Akademik Publiser ]]>
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DOI: 10.61722/jipm.v4i4.2817
<![CDATA[This study aimed to analyze the sensory quality, consumer preference, and nutritional content of black glutinous rice thin brownies with ginger powder addition. A two-stage quantitative experiment was conducted at the Culinary Laboratory, Faculty of Vocational Studies, Universitas Negeri Surabaya. The first stage selected the wheat and black glutinous rice flour ratio (30%:70%, 40%:60%, 50%:50%) assessed by nine trained panelists using the Friedman test, while the second stage evaluated ginger powder addition (2%, 4%, 6%) assessed by 35 panelists using One-Way ANOVA and Duncan tests on a 1-5 hedonic scale. The results showed that the selected flour ratio was 40%:60%, and ginger powder addition significantly affected aroma, taste, texture, and preference, but not color. The best treatment was 4% ginger powder, obtaining the highest preference score (4.23) and containing 58.11% carbohydrate, 31.12% fat, and 6.19% protein. Therefore, 4% ginger powder is recommended as the optimal formulation for black glutinous rice thin brownies.]]>
<![CDATA[TINJAUAN ‘URF TERHADAP TRADISI PERKAWINAN SELASA WAGE (STUDI KASUS DI KELURAHAN KAJEN KECAMATAN KAJEN KABUPATEN PEKALONGAN) ]]>
<![CDATA[Abiyyu Farid Hakim]]>;
<![CDATA[Muhamad Ali Mustofa Kamal]]>;
<![CDATA[Ika Setyorini]]>
<![CDATA[ JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus ]]>
Publisher : <![CDATA[Kampus Akademik Publiser ]]>
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DOI: 10.61722/jipm.v4i4.2818
<![CDATA[This study aims to determine the views of the people of Kajen Village regarding the marriage tradition conducted on Selasa Wage and to analyze the tradition from the perspective of 'urf. This research employs field research with a qualitative approach. The data were collected through interviews, observations, and documentation, and then analyzed using descriptive qualitative analysis. The results of the study indicate that the tradition of marriage on Selasa Wage is still practiced and maintained by the people of Kajen Village as a cultural heritage passed down from generation to generation. This tradition is understood as a cultural effort to attain inner peace, family harmony, and blessings in married life. Nevertheless, the community does not consider Selasa Wage as a determinant of the validity of a marriage, since the validity of marriage remains based on the fulfillment of the pillars and requirements of marriage according to Islamic law. From the perspective of 'urf, the tradition of marriage on Selasa Wage falls into the category of 'urf amali because it is manifested in the practices of the community in determining the time of marriage, and it is also classified as 'urf khass because it applies only to certain groups of people who still maintain the weton calculation tradition. Furthermore, this tradition is categorized as 'urf shahih because it does not contradict the Qur'an, Hadith, or the principles of Islamic law, does not alter the pillars and requirements of marriage, and contains benefits for the community. Therefore, the tradition of marriage on Selasa Wage can be accepted from the perspective of Islamic law as a customary practice that remains in accordance with Islamic principles.]]>
<![CDATA[Evaluasi Kondisi Perkerasan Lentur Jalan Magelang Km 7 – 9 Menggunakan Metode PCI dan Bina Marga 2024 dengan Pendekatan Mekanistik Empirik ]]>
<![CDATA[Wangga Ardiputra]]>;
<![CDATA[Miftahul Fauziah]]>
<![CDATA[ JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus ]]>
Publisher : <![CDATA[Kampus Akademik Publiser ]]>
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DOI: 10.61722/jipm.v4i4.2819
<![CDATA[The Magelang KM 7–9 roadway connecting Yogyakarta and Magelang is an arterial road with high traffic volumes, making it susceptible to pavement deterioration and performance decline. Increases in traffic loading and environmental factors have led to various surface distresses that can affect user comfort and safety. Therefore, a comprehensive evaluation of pavement condition and performance is necessary as a basis for determining appropriate treatment measures. This study aims to evaluate the functional condition and structural performance of flexible pavements using the Pavement Condition Index (PCI) method and the 2024 Bina Marga method based on a mechanistic–empirical approach. The PCI method was applied to identify and assess pavement surface distress in terms of type, severity, and extent. Meanwhile, the 2024 Bina Marga guideline issued by the Ministry of Public Works and Public Housing was used to analyze pavement structural capacity, remaining service life, and overlay thickness requirements. The results indicate that pavement condition is classified as good, with PCI values of 64.9 in the direction toward Magelang and 64.25 in the direction toward Yogyakarta. The maximum strain–stress response occurred at a depth of 19.998 cm. The estimated allowable repetition of loads for rutting damage is 13,465,609 ESAL, for fatigue cracking 183,344,713 ESAL, and for deformation 4,371,054 ESAL. Predicted remaining life due to deformation under equivalent standard loading in the first year is 56.88% and is exhausted by year 3. For rutting, remaining life in the first year is 86.00% and is exhausted by year 6. For fatigue cracking, remaining life in the first year is 98.97% and remains 80.46% at year 10. Because the cumulative ESA4 exceeds 10,000,000, the AASHTO 1993 equation was used, producing a required overlay thickness of 6 cm at station 4500 in the direction toward Yogyakarta, with a subgrade CBR value of 4.7%.]]>
<![CDATA[PENGARUH TERAPI SLOW DEEP BREATHING KOMBINASI DZIKIR ASMAUL HUSNA TERHADAP PERUBAHAN TEKANAN DARAH PADA PASIEN HIPERTENSI DI DESA AMBULU PROBOLINGGO ]]>
<![CDATA[Darul Alam Bil Gisti]]>;
<![CDATA[Ro’isah Ro’isah]]>;
<![CDATA[Erna Handayani]]>
<![CDATA[ JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus ]]>
Publisher : <![CDATA[Kampus Akademik Publiser ]]>
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DOI: 10.61722/jipm.v4i4.2820
<![CDATA[Hypertension is a problem that needs to be watched out for, because there are no signs of specific symptoms in hypertension and some people still feel healthy to do their usual activities. This is what makes hypertension a silent killer. The purpose of this study is to determine the effect of Slow Deep Breathing therapy in combination with Dhikr Asmaul Husna on changes in blood pressure in Hypertension patients in Ambulu Probolinggo.This research is pre-experimental with a one-group pre test and post test design. The population of 37 people with hypertension with a sampling technique using purposive sampling, namely 34 respondents with hypertension who have inclusion and exclusion criteria. Data collection was conducted using a Ratio scale observation sheet. The statistical test uses the Wilcoxon test.Results of the study were obtained by respondents before the Slow Deep Breathing therapy in combination with Dhikr Asmaul Husna was obtained as the most Grade 2 Blood Pressure Change value, namely 23 respondents (67.6%), and the value after Slow Deep Breathing therapy in combination with Dhikr Asmaul Husna was obtained the most Blood Pressure Change value classified as Degree 1, namely 25 respondents (73.5%), From the results of the Wilcoxon statistical test, p value = 0.001 was obtained. This shows that Slow Deep Breathing therapy in combination with Dhikr Asmaul Husna affects changed in blood pressure in people with hypertension.Slow Deep Breathing Therapy in combination with Dhikr Asmaul Husna is a program that can be applied to Hypertension patients who have High Blood Pressure. nurses are expected to be able to use Slow Deep Breathing Therapy in combination with Dhikr Asmaul Husna as a health promotion program.]]>
<![CDATA[EFEKTIFITAS RENDAM KAKI AIR HANGAT SERAI DAN RENDAM KAKI AIR HANGAT JAHE MERAH TERHADAP PENURUNAN TEKANAN DARAHPADA LANSIA HIPERTENSI ]]>
<![CDATA[Vina febrianti]]>;
<![CDATA[Nur Hamim]]>;
<![CDATA[Alwin widiyanto]]>
<![CDATA[ JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus ]]>
Publisher : <![CDATA[Kampus Akademik Publiser ]]>
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DOI: 10.61722/jipm.v4i4.2821
<![CDATA[Hypertension is a chronic disease characterized by elevated blood pressure and can lead to serious complications if not properly managed. In the elderly, hypertension becomes a major concern due to decreased elasticity of blood vessels with aging. One simple non-pharmacological method that can be applied is warm foot soaking using natural ingredients such as lemongrass and red ginger. This study aimed to analyze the effectiveness of warm foot soak with lemongrass and red ginger in reducing blood pressure among elderly patients with hypertension. This research employed a quasi-experimental design with a two-group pre-test post-test approach. The sample consisted of 46 elderly individuals with hypertension, divided into two purposive groups, each comprising 23 respondents. The first group received warm foot soak with lemongrass, and the second group with red ginger, conducted for three consecutive days. Blood pressure was measured before and after the intervention and analyzed using paired t-test and independent t-test. The results showed that before the lemongrass foot soak, the average systolic and diastolic blood pressure was 153.70 mmHg and 93.04 mmHg,. Meanwhile, before the red ginger foot soak, the average systolic was 152.70 mmHg and diastolic 92.61 mmHg, with a reduction of 6.13 mmHg and 4.91 mmHg. Independent t-test results showed a significant difference between the two groups (p < 0.001), indicating that warm foot soak with red ginger is more effective than lemongrass in lowering blood pressure. This study is expected to serve as a reference for implementing simple, safe, and affordable non-pharmacological therapy for managing hypertension in the elderly, particularly in community settings. hypertension, elderly, foot soak, lemongrass, red ginger.]]>
<![CDATA[INOVASI PASTEL SINGAPURA DENGAN PEMANFAATAN TEPUNG UBI UNGU (Ipomoea batatas) ]]>
<![CDATA[Yesica Fara Acnelia]]>;
<![CDATA[Ita Fatkhur Romadhoni]]>;
<![CDATA[Lilis Sulandari]]>;
<![CDATA[Qorry’ Aina]]>
<![CDATA[ JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus ]]>
Publisher : <![CDATA[Kampus Akademik Publiser ]]>
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DOI: 10.61722/jipm.v4i4.2822
<![CDATA[This study was conducted to determine the effect of purple sweet potato (Ipomoea batatas) flour substitution on the sensory quality of Singaporean pastries and to identify the best product and its nutritional content. The research method used was a one-factor completely randomized design (CRD) with three treatment levels: 35%, 45%, and 55% purple sweet potato flour substitution. Sensory quality assessments were conducted by 35 panelists using a 1–5 numerical scale covering the attributes of color, aroma, texture, taste, and overall liking. The test data were analyzed using a one-way ANOVA, followed by Duncan’s multiple range test. The results showed that substituting purple sweet potato flour produced significant differences in the product’s color, aroma, and taste attributes. Based on the sensory evaluation results, the best product was obtained with a 55% substitution of purple sweet potato flour. Proximate analysis of the selected product showed that every 100 g of the product contained 566.40 kcal of total energy, 3.50 g of moisture, 52.67 g of carbohydrates, 37.40 g of total fat, 4.80 g of protein, and 1.65 g of ash. This study indicates that the use of purple sweet potato flour at a 55% substitution level has the potential to produce Singaporean pastries made from local ingredients that possess good sensory quality and adequate nutritional value.]]>
<![CDATA[Pengembangan Flapodio Book pada Materi Satuan Berat Siswa Kelas III MI Matholiul Anwar ]]>
<![CDATA[Nur Aini]]>;
<![CDATA[Arissona Dia Indah Sari]]>;
<![CDATA[Nataria Wahyuning Subayani]]>
<![CDATA[ JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus ]]>
Publisher : <![CDATA[Kampus Akademik Publiser ]]>
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DOI: 10.61722/jipm.v4i4.2824
<![CDATA[Penelitian ini bertujuan untuk mengembangkan media pembelajaran flapodio book pada materi satuan berat untuk siswa kelas III level Sekolah Dasar (SD). Metode yang digunakan dalam penelitian ini menggunakan Reaserch and Development (R&D) dengan model pengembangan ADDIE yang meliputi beberapa tahapan, Analysis, Design, Development, Implementation , dan Evaluation. Penelitian ini melibatkan 16 siswa kelas III level Sekolah Dasar (SD). Penelitian ini menggunakan model penellitian ADDIE (Analyze, Design, Developmrnt, Implementation, Evaluation). Tahap pertama yakni analyze, pada tahap ini di tunjukkan bahwa 40% dari siswa masih mengalami kesulitan dalam menguasai konsep materi, khususnya pada konversi satuan berat, Tahap Design menghasilkan sebuah media pembelajaran flapodio book (gabungan antara lift the flap book, pop-up book, dan audio) yang tersusun menjadi satu kesatuan media pembelajaran yang disebut flapodio book. Di dalam media tersebut berisi materi pembelajaran matematika satuan berat. Tahap berikutnya Development pada tahap ini di dapatkan hasil validasi dari para ahli sebesar 91,05% dengan kategori presentase “sangat valid”. Tahap berikutnya adalah implementation dengan hasil skor tes pemahaman konsep siswa sebesar 0,735 yang termasuk dalam kategori “peningkatan tinggi”. Dengan demikian, media pembelajaran dapat dinyatakan “efektif” untuk digunakan dalam mendukung jalannya proses belajar mengajar di kelas. Hasil skor angket respon siwa sebesar 93,75%. Hasil angket respon guru diperoleh skor 100% kedua hasil tersebut menunjukan bahwa media pembelajaran flapodio book masuk ke kategori “sangat baik” dengan demikian, media pembelajaran flapodio book layak digunakan sebagai media pembelajaran interaktif untuk membantu siswa dalam memahami konsep satuan berat secara lebih konkret dan menarik. Tahap terakhir yakni tahap evaluation menunjukkan bahwa media valid, efektif, dan praktis sesuai dengan kebutuhan siswa. Dengan demikian, flapodio book layak digunakan sebagai media pembelajaran interaktif untuk membantu siswa memahami konsep satuan berat secara lebih konkret dan menarik. Disarankan agar media ini dimanfaatkan secara optimal oleh guru serta dikembangkan lebih lanjut pada materi dan jenjang yang berbeda]]>
<![CDATA[Konstruksi Persepsi Risiko Konsumen: Analisis Dampak Ulasan Berfoto Negatif pada Malibu Cafe dalam Platform Google Maps ]]>
<![CDATA[Yonisso Mahendra Vijjavimmutti]]>;
<![CDATA[Abdullah Ammar]]>
<![CDATA[ JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus ]]>
Publisher : <![CDATA[Kampus Akademik Publiser ]]>
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DOI: 10.61722/jipm.v4i4.2825
<![CDATA[Perkembangan platform ulasan daring telah mengubah cara konsumen mengevaluasi suatu bisnis sebelum melakukan kunjungan. Ulasan negatif yang disertai foto dinilai memiliki pengaruh lebih besar dibandingkan ulasan berbentuk teks karena mampu memberikan bukti visual yang meningkatkan persepsi risiko konsumen. Penelitian ini bertujuan untuk menganalisis bagaimana ulasan berfoto negatif pada Google Maps membentuk konstruksi persepsi risiko konsumen terhadap Malibu Cafe serta implikasinya terhadap keputusan berkunjung. Penelitian menggunakan pendekatan kualitatif deskriptif dengan paradigma konstruktivisme. Data dikumpulkan melalui observasi digital nonpartisipan dan dokumentasi, kemudian dianalisis menggunakan model interaktif Miles, Huberman, dan Saldaña yang meliputi kondensasi data, penyajian data, serta penarikan dan verifikasi kesimpulan. Hasil penelitian menunjukkan bahwa foto pada ulasan berbintang rendah lebih efektif menarik perhatian konsumen dibandingkan ulasan teks, kemudian memunculkan interpretasi negatif terhadap kualitas layanan, kebersihan, dan profesionalisme pengelola. Analisis semiotika menunjukkan bahwa objek visual pada ulasan negatif dikonstruksikan menjadi makna yang memperkuat persepsi risiko fisik, fungsional, finansial, dan sosial. Kondisi tersebut mendorong konsumen untuk menunda bahkan membatalkan kunjungan ke Malibu Cafe. Dari perspektif manajemen, ulasan berfoto negatif berdampak pada penurunan jumlah pengunjung dan omzet sehingga diperlukan strategi mitigasi berupa respons cepat terhadap ulasan serta penguatan konten visual positif. Penelitian ini menunjukkan bahwa pengelolaan reputasi digital melalui ulasan berbasis visual menjadi faktor penting dalam mempertahankan kepercayaan konsumen pada bisnis kuliner]]>
<![CDATA[PEMANFAATAN MEDIA MEME SEBAGAI ALTERNATIF PEMBELAJARAN SEJARAH INDONESIA DI KELAS X SMK OTOMINDO JAKARTA ]]>
<![CDATA[Sangkar Permono]]>;
<![CDATA[Arief Hidayat]]>;
<![CDATA[Hendi Irawan]]>
<![CDATA[ JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus ]]>
Publisher : <![CDATA[Kampus Akademik Publiser ]]>
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DOI: 10.61722/jipm.v4i4.2826
<![CDATA[Pembelajaran di sekolah masih didominasi oleh metode ceramah yang berdampak pada rendahnya minat dan partisipasi peserta didik. Oleh karena itu, diperlukan media pembelajaran yang lebih menarik dan sesuai dengan karakteristik generasi digital. Penelitian ini bertujuan untuk menganalisis penggunaan meme sebagai media pembelajaran alternatif dalam mata pelajaran Sejarah Indonesia bagi peserta didik kelas X di SMK Otomindo Jakarta. Penelitian ini menggunakan pendekatan kualitatif deskriptif. Data di kumpulkan melalui observasi, wawancara terstruktur, dan dokumentasi, serta di analisis menggunakan tahapan reduksi data, penyajian data, dan penarikan kesimpulan. Hasil penelitian menunjukkan bahwa penggunaan meme meningkatkan minat, partisipasi, dan antusiasme peserta didik selama proses pembelajaran, meskipun masih ditemukan adanya perbedaan interpretasi peserta didik terhadap meme. Dapat disimpulkan bahwa meme memiliki potensi sebagai media pembelajaran alternatif yang efektif, inovatif, dan relevan untuk menciptakan pembelajaran yang lebih interaktif serta meningkatkan keterlibatan peserta didik]]>
<![CDATA[INOVASI PEMPEK BARAKUDA DENGAN SUBTITUSI TEPUNG GARUT DAN PENAMBAHAN EKSTRAK DAUN JELATANG (Urtica dioica) ]]>
<![CDATA[Sania Nur Azizah]]>;
<![CDATA[Ita Fatkhur Romadhoni]]>;
<![CDATA[Qorry' Aina]]>;
<![CDATA[Mafisa Restami]]>
<![CDATA[ JURNAL ILMIAH PENELITIAN MAHASISWA Vol 4 No 4 (2026): Agustus ]]>
Publisher : <![CDATA[Kampus Akademik Publiser ]]>
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DOI: 10.61722/jipm.v4i4.2827
<![CDATA[Pempek is a traditional Indonesian fish-based product commonly prepared using Spanish mackerel as the primary raw material. The relatively high price of Spanish mackerel encourages the utilization of barracuda fish as a more economical alternative while maintaining its nutritional value. This study aimed to evaluate the effect of arrowroot flour substitution and nettle leaf extract addition on the sensory characteristics of barracuda fish pempek, determine the best formulation based on panelists' acceptance, and analyze the nutritional composition of the selected product. An experimental method with a factorial design was employed using three levels of arrowroot flour substitution (10%, 20%, and 30%) and two levels of nettle leaf extract addition (2% and 4%). Sensory evaluation was conducted by 35 panelists consisting of three trained and thirty-two semi-trained panelists to assess color, aroma, texture, taste, and overall acceptability. The data were analyzed using Two-Way Analysis of Variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT) at a 5% significance level. The results demonstrated that the combination of arrowroot flour substitution and nettle leaf extract significantly affected all sensory attributes (p<0.05). The P2G2 formulation, containing 20% arrowroot flour substitution and 4% nettle leaf extract, was identified as the optimum formulation with the highest overall acceptability score (3.80). This formulation exhibited desirable color, pleasant aroma, chewy texture, and savory taste preferred by the panelists. Proximate analysis of the selected product showed 411.77 kcal of energy, 72.915% carbohydrates, 17.225% protein, 5.69% fat, 52.855% moisture, and 1.315% ash per 100 g of product. The findings indicate that the incorporation of arrowroot flour and nettle leaf extract can improve the sensory quality of barracuda fish pempek while producing a nutritious local food product with potential as a functional food.]]>
